Deceptively quick and easy to prepare, this creamy pate is sure to be a firm favourite.
30 g (1 oz) butter, for frying
1 clove garlic, crushed
1 onion, finely chopped
Salt and pepper
225 g (8 oz) chicken livers, trimmed
1 tsp Worcestershire sauce
60 g (2 oz) butter, creamed
1 tbsp brandy
1 clove garlic, crushed
1 onion, finely chopped
Salt and pepper
225 g (8 oz) chicken livers, trimmed
1 tsp Worcestershire sauce
60 g (2 oz) butter, creamed
1 tbsp brandy
method
1. Heat the butter in a frying pan and add the garlic, onion, salt and pepper. Fry gently until the onions have softened, but not coloured.
2. Increase the heat and stir in the chicken livers. Saute for about 2 minutes on each side, stirring continuously, until just cooked through.
3. Add the Worcestershire sauce and stir.
4. Put the contents of the frying pan into a food processor, or liquidizer, and blend for 1/2 - 1 minute until just smooth.
5. Add the creamed butter and the brandy to the processor and process again until the pate is smooth.
6. Transfer the pate to 1 large dish, or 4 individual serving dishes, and refrigerate until required.
2. Increase the heat and stir in the chicken livers. Saute for about 2 minutes on each side, stirring continuously, until just cooked through.
3. Add the Worcestershire sauce and stir.
4. Put the contents of the frying pan into a food processor, or liquidizer, and blend for 1/2 - 1 minute until just smooth.
5. Add the creamed butter and the brandy to the processor and process again until the pate is smooth.
6. Transfer the pate to 1 large dish, or 4 individual serving dishes, and refrigerate until required.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
